Tanya Mikhailenko

26/09/2026

Beautiful pics from September

22/08/2026

Random summer mix

13/08/2026

Memories to keep 🧚🏼‍♀️

07/08/2026

For a few months now, I ve been part of Kina Chocolates 🍫😍 , a bean-to-bar chocolate producer from Gràcia. We met back in winter 2025 at a festival in Barcelona and started collaborating. In a way, you already know them if you’ve ever tasted my bonbons. Kina has been my raw chocolate supplier ever since. So when I closed down my shop, joining their team felt very natural to me.

Kina isn’t just a random chocolate producer. We are a true bean-to-bar manufacturer. We manage the entire process, starting directly from the cocoa bean at the plantation to the finished chocolate in all its forms and flavors.
A very prominent thing about their production is that Kina has been collecting awards for the best chocolate in Europe, ranking 2nd and 3rd from 2024 through 2026!

We also host workshops where you can learn about the history of chocolate and handmake your own bar! They’re held in English, Spanish, and Catalan :)

*I’m still making my own bonbons that are always available to order online. But I also highly recommend trying Kina’s single-origin chocolates coming from Peru and Venezuela 🫶🏼🤎

05/08/2026

01/08/2026

Erase and rewind 2026-2025

29/05/2026

Currently in my Mediterranean Grandma era

10/02/2026

I’ve been a bit quiet on Instagram, but it’s time to come back and share what’s next.
These photos were taken before the New Year, during a challenging period of my life. I can’t say it’s better now, but my projects need life, people and movement. So this feels like a good push into action 😏

Huge thanks to the girls who saw me as the heroine of their new collection back then. Now it’s time to show you these pearls and slowly get back into the rhythm

28/12/2025

They say, how you kick in the year is how you’ll live it. Didn’t expect it to be this accurate. At least it gave me new perspectives 🤣

13/11/2025

(UA below) A few months ago, I was interviewed by the Spanish online magazine , one of the largest publications in the gastronomy world. We talked about how I started creating my desserts and why it’s important for me that they’re not just “healthy products” but something that brings real pleasure.

Some time after that interview, my partner and I decided to close our shop. From now on, I’ll be moving forward on my own and developing my personal project.
Of course, it wasn’t an easy decision, but even in this situation we got lucky in some way. Almost immediately we found new tenants - also from Ukraine. They have many years of experience in gastronomy and are building their own online culinary school.

In these people, I saw the same love for their craft that I carry within myself. It reminded me that when one chapter comes to an end, new doors always open.

Right now, my goal is to sort out the debts and begin a new chapter of my work. Starting almost from scratch, but with priceless experience behind me.

This interview became more than just a media moment, it became a point of reflection: why I do what I do.
Because it’s not just healthy food. It’s healthy pleasure, born from a real personal need and a deep love for my craft.
I’m scared of what comes next, but at the same time, I’m very excited. The full article will be in my profile bio.

By the way, the storefront was painted by the wonderful artist 💚